Soup with truffle kneydles stuffed with shiitake mushrooms

soups 625 Last Update: Jul 21, 2021 Created: Jul 21, 2021 0 0 0

3 tbsp. l. melted melted chicken fat (lard) 1/4 tbsp. chicken broth plus 2 liters. chicken broth 1 tbsp. l. truffle oil 1/2 tsp salt 4 eggs, category CO 1 tbsp. matzo flour
Gribenes with shiitake (see recipe below) for spreading bread
Gribenes (cracklings) with shiitake: Skin from 4 chicken thighs 1 large head of onion cut into large pieces 2 coarsely chopped chives 55 gr. chopped shiitake mushrooms Salt and ground black pepper

Combine chicken fat, broth, truffle oil, salt and eggs. Mix thoroughly with matzo flour. Refrigerate for an hour. Form the dough into balls the size of a golf ball and stuff with a teaspoon of shiitake mushroom with the filling in the center. Cook, covered with a lid, in 2 liters. boiling chicken broth for 20 minutes, until the kneidlahs are as light as a feather, but dense as a cannonball.
You can use duck or goose fat. You can take a little more salt, but it's not very healthy. Shiitake Gribenes: Fry the chicken skin until the fat is melted and the skin is light golden. Sauté the onions until they are rich golden brown. Add garlic and sauté for 2 minutes. Strain the mixture to separate the solids from the oil and save both. Saute the mushrooms in a tablespoon of oil until tender. Transfer the mushrooms and leave for the Kneidlahs. Eat mushroom spread over rye bread.

Soup with truffle kneydles stuffed with shiitake mushrooms

3 tbsp. l. melted melted chicken fat (lard) 1/4 tbsp. chicken broth plus 2 liters. chicken broth 1 tbsp. l. truffle oil 1/2 tsp salt 4 eggs, category CO 1 tbsp. matzo flour
Gribenes with shiitake (see recipe below) for spreading bread
Gribenes (cracklings) with shiitake: Skin from 4 chicken thighs 1 large head of onion cut into large pieces 2 coarsely chopped chives 55 gr. chopped shiitake mushrooms Salt and ground black pepper

Combine chicken fat, broth, truffle oil, salt and eggs. Mix thoroughly with matzo flour. Refrigerate for an hour. Form the dough into balls the size of a golf ball and stuff with a teaspoon of shiitake mushroom with the filling in the center. Cook, covered with a lid, in 2 liters. boiling chicken broth for 20 minutes, until the kneidlahs are as light as a feather, but dense as a cannonball.
You can use duck or goose fat. You can take a little more salt, but it's not very healthy. Shiitake Gribenes: Fry the chicken skin until the fat is melted and the skin is light golden. Sauté the onions until they are rich golden brown. Add garlic and sauté for 2 minutes. Strain the mixture to separate the solids from the oil and save both. Saute the mushrooms in a tablespoon of oil until tender. Transfer the mushrooms and leave for the Kneidlahs. Eat mushroom spread over rye bread.